0 points
- red pepper flakes - ⅛ tsp
- fennel seed - 1 tsp
- Italian seasoning - 1 tsp
This can be made and frozen.
- cilantro
- tomatoes diced
- diced onions
- fresh mined ginger
- vegetable oil
- medium eggplants
May be made 3 days in advance of serving.
If you can’t cook it over a flame, you could add some Smoky (Sweet) Paprika to give it a little smoky flavor.
- Juice of 1 lemon
- tahini
- large eggplant
- olive oil
- parsley or cilantro
Use local honey if you can. You can warm the honey in the microwave or in a pan and let it steep for 1/2 hour.
You could reduce some POM down instead of the PM.
You can use vegetable, canola, or olive oil.
From Modern Spice by Monica Bhide
- vegetable oil
- eggplant
- grated fresh ginger
- Zest of 1 lime
- pomegranate molasses
- red pepper flakes
- warmed honey
In the demo, she used GOYA Coconut Milk
- brown sugar
- peanut butter
- grated fresh ginger
- coconut milk
- Juice of 1 lime
- soy sauce
- minced garlic
- large eggplant
From Modern Spice by Monica Bhide.
Note: Alternatively, you can also roast the eggplant. Preheat the oven to 425°F. Spray a foil-lined baking sheet with nonstick cooking oil. Place the eggplant slices in a single layer on the sheet. Spray the slices with cooking spray and sprinkle with salt. Roast for about 25 minutes, until soft and browned.
- Ingredients for the Eggplant:
- Ginger and Honey Marinade
- Table salt
- grated peeled fresh ginger
- Ingredients for the Ginger and Honey Marinade:
- warmed liquid honey
- red chile flakes
- pomegranate molasses
- vegetable oil
- grated lime or lemon zest
- firm or extra firm tofu
- whole garlic cloves
- thinly sliced green onion
- Sauce Ingredients:
- soy sauce
- fresh-squeezed lime juice
- •1 medium large / 300 g eggplant
- •2 medium / 1 cup / 130 g tomatoes chopped
- •2 cloves garlic finely chopped
- •1/2 tspn black pepper ground
- •1/2 tspn red chili flakes OPTIONAL
- •3/4 tspn turmeric
- •3/4 tspn salt
- •3 Tbs oil
- •1/4 cup water
- •fresh parsley or mint leaves for garnish
- - 1 tbsp allspice
- - 1 tsp pepper
- - 1 tsp ground cardamom
- - 1/2 tsp cloves
- - 1/4 cup margarine
- - 1/4 cup red lentils
- - 2 cups chopped green beans
- Berbere
- INGREDIENTS
- - 1/2 cup cayenne
- - 1/3 cup paprika
- METHOD
- Preheat oven to 300 degrees
- 2. Cool and store.
- Sugar to taste
- Salt and black pepper
- pomegranate molasses
- cinnamon
- allspice
- diced tomatoes
- peanut oil